I won’t pretend to know a lot about “tender ends” and yes I realize several jokes could be made about that statement but I happen to think it’s a cute term. Anyway, I saw them for sale at the Migliorelli Farm stand where they were labeled as squash runners. They looked kind of interesting with their curly tendrils so I thought, what the hell, I’ll give them a try. So I picked up a bunch and went home to google squash runners.
In Sicily they call it Tenerumi, which translates to “tender ends” because it is the tender ends of the squash plant. I found several recipes for Sicilian Tenerumi Soup but I’m not in the mood for hot soup these days so I decided to go with the spirit of Italy and create a dish using tomatoes and white beans. I think it makes a nice lunch especially for a vegetarian. It would also make a nice side dish to go along with some grilled fish or chicken.
- 1 Bunch Tender Ends / Squash Runners
- 2 Tbsp Olive Oil
- 3 Garlic Cloves – thinly sliced
- 1 Shallot – thinly sliced
- 1 Tomato - chopped
- Salt & Pepper
- 1/4 Cup Water
- 2 Cups Cooked White Beans
- 1 oz Pecorino Cheese – shaved
Wash the squash runners, trim the cut ends and discard and then roughly chop the entire bunch. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallot along with a pinch of salt and saute until soft. Add the tomato and cook for 2 minutes. Stir in the squash runners along with a pinch of salt and a few grinds of black pepper. Add the water and stir to wilt the greens. Add the beans and continue to cook for another 5 minutes stirring frequently. Taste and adjust the salt and pepper. Transfer to a serving bowl, drizzle with olive oil and top with the shaved Pecorino.